A World-Class Pizza
Have you tried making your own pizza but somewhat unsatisfied of of its result? Unsatisfied because you pizza does not look good for you, it does not taste good and you feel like there's something is missing on it. Well, worry no more. Here are some so-called "tips and tricks" in making a World-class pizza. So, you'll be proud the next time you make one.
Warning: Pizza Experts' Guide Only
During the International Pizza Expo in the United States last 2012, pizza experts gathered and shared five factors in making a World-class pizza.
Patrick Farley, founder and CEO of Flippin' Pizza said that if there's so much cheese on top, they're hiding the sause or the dough. There's no need to hide if you your pizza is perfect.
According to Scot Cosentino, ingredients and toppings should be balance, no one ingredient should overwhelm the others. Cosentino, founder of Goodfella's and New York Pizza School, is a three-time winner of World's Best Pizza during the expo.
Farley added that there's no such thing as a terrific pizza - it starts and ends with the crust.
Step 1: The Dough
Chef Walter Pisano of Tulio Ristorante who is based in Seattle, USA says that dough is the key of the whole pie and it should be proofed for a few hours before baking. A pizza maker needs a gentle touch while streching the delicate batter.
Step 2: The Sauce
The secret of a strong sauce is vigorous tasting. You should make your own sauce from scratch and the chefs should taste the liquid tomato throughout the cooking process to ensure it is on point. Sauce is also a good stage in pizza process.
Cosentino said that you should use your creativity. When making a fantastic sauce, use toppings that complements the color of the sauce. Try using different ingredients one by one to make sure all work together well.
Step 3: The Cheese
Farley added that it is important to use high-quality, 100% whole milk mozzarella cheese. Spead the cheese evenly as you do not want too much cheese on your pizza.
Step 4: The Toppings
Remember always - toppings must be fresh, seasonal and high quality.
Pisano says do not put too many toppings. His rule is no more than four or five which includes the sauce and olive oil base.
Step 5: The Oven
Cosentino, Farley and Walter said that their pizzas ultimately depend on the quality of the oven.
Farley said that a great, thin crust pizza was meant to be placed directly on the stone at a high heat. This will setup the crust right away which will help your sauce and cheese melt perfectly.
Pisano added that a live fire oven always separate the world-class pizza from the good to the great.
That's it, hope you get something new and useful from our research. Thanks to qsrmagazine.com where we got these info.
About the Author: Visit Ray's Google+ Profile